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dc.contributor.author
Tironi, Valeria Anahi
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dc.contributor.author
Cipollone, María Agustina
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dc.contributor.other
Viera, Margarita
dc.contributor.other
Cruz, Rui
dc.contributor.other
Quintas, Célia
dc.contributor.other
Fraqueza, Gil
dc.date.available
2022-09-20T14:52:35Z
dc.date.issued
2019
dc.identifier.citation
Preparation of potential antioxidant ingredients by fermentation of pea flour by the autochthonous microbiota; XII Iberoamerican Congress of Food Engineering; Faro; Portugal; 2019; 424-424
dc.identifier.isbn
978-989-8859-75-4
dc.identifier.uri
http://hdl.handle.net/11336/169599
dc.description.abstract
Fermentation is an economic method to produce and preserve food. Sourdough is a flour and water mixture that is spontaneously fermented by the indigenous microbiota of seeds composed by stable associations of acid lactic bacteria (LAB) and yeasts. LAB can present specific protease activities able to release bioactive peptides. Legumes ?peas among them- are widely consumed and present interesting nutritional and functional properties. The aim of the present work was to evaluate the fermentation of pea flour by autochthonous microbiota in the preparation of a functional ingredient containing potentially antioxidant peptides. Yellow peas (Pisum sativum var Yams, culture 2016) were used. Dispersion of flour in distilled water (6 g flour + 10.5 ml water) were prepared and incubated at 30 and 37 °C with agitation. pH evaluation was registered obtaining values of 6,24 ± 0,03 at t = 0 and 3,92 ± 0,09 after 48 h for both incubation temperatures. Protein hydrolysis degree was evaluated by reaction of free amine groups with trinitrobenzenesulphonic acid (TNBS); results were 13 ± 2 and 17 ± 2 % after 24 h at 37 °C y 30 °C respectively, without differences after 48 h. Protein solubility (soluble protein in PBS buffer (Lowry method)/100 g total protein (microKjeldahl method)) was similar for all ferments (54 ± 2 %), while at t = 0 solubility was 68 ± 4 %. Electroforesis SDS-PAGE and tricine-SDS-PAGE as well as gel filtration FPLC chromatograpy (Superdex 75 and Superdex 30 columns) suggested the formation of aggregates and also the appearance of low molecular mass molecules (< 6.5 kDa) after fermentation. Antioxidant activity was studied by the ORAC (Oxygen Radical Absorbance Capacity) assay, dose-response curves were obtained and IC50 values calculated. All ferments registered an increment in the antioxidant activity respect to the starting dispersion, decreasing IC50 values between 1.3 and 2 times, fermented flour after 48 h at a 37 ºC showed the greater ORAC capacity (IC50 = 0.065 mg protein/ml). These results point to the fermented pea flour as a potential functional antioxidant ingredient.
dc.format
application/pdf
dc.language.iso
spa
dc.publisher
Universidad del Algarve
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
arvejas
dc.subject
harina
dc.subject
fermentación
dc.subject
actividad antioxidante
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Preparation of potential antioxidant ingredients by fermentation of pea flour by the autochthonous microbiota
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/conferenceObject
dc.type
info:ar-repo/semantics/documento de conferencia
dc.date.updated
2022-06-13T15:51:20Z
dc.journal.pagination
424-424
dc.journal.pais
Portugal
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dc.journal.ciudad
Faro
dc.description.fil
Fil: Tironi, Valeria Anahi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Cipollone, María Agustina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/2gegzen9
dc.conicet.rol
Autor
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dc.coverage
Internacional
dc.type.subtype
Congreso
dc.description.nombreEvento
XII Iberoamerican Congress of Food Engineering
dc.date.evento
2019-07-01
dc.description.ciudadEvento
Faro
dc.description.paisEvento
Portugal
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dc.type.publicacion
Book
dc.description.institucionOrganizadora
Universidad del Algarve
dc.source.libro
Book of Abstracts: XII Iberoamerican Congress of Food Engineering. Challenging Food Engineering as a Driver Towards Sustainable Food Processing
dc.date.eventoHasta
2019-07-04
dc.type
Congreso
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